introduction
Crab Shrimp Queso is a warm, cheesy party snack with shrimp and crab inside a crispy tortilla. It cooks fast and tastes rich and creamy. If you love tasty party dips, enjoy our ultimate 7-layer dip recipe too for a bigger spread.
why make this recipe
This snack is simple and fast. It uses common ingredients and turns into a crunchy, cheesy bite that many people love. It is great for parties, game nights, or any time you want a rich, salty treat.
how to make Crab Shrimp Queso
Make the filling first, then roll and fry the tortillas until they are golden.
Ingredients :
- 1/2 lb cooked shrimp, finely chopped
- 1/2 lb cooked crab meat, shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup queso dip (mild or spicy)
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 8 small flour tortillas
- 2 tbsp butter or oil (for frying)
Directions :
- In a bowl, combine shrimp, crab, Monterey Jack, cream cheese, queso, cilantro, garlic powder, and paprika for a creamy cheesy seafood dream and irresistible fiesta flavor.
- Place 2–3 tbsp of filling in each tortilla, roll tightly, and secure with a toothpick.
- Heat butter or oil in a skillet and fry tortillas until golden and crunchy.
- Remove toothpicks, plate them up, and drizzle warm queso over the top.
- Sprinkle with fresh cilantro and serve immediately while the cheese is gooey and irresistible.
how to serve Crab Shrimp Queso
Serve hot on a plate with extra queso on the side for dipping. Add lime wedges or a small bowl of salsa for extra tang. Serve with napkins — they are best eaten right away.
how to store Crab Shrimp Queso
Cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to keep them crispy. Do not leave seafood at room temperature for more than two hours.
tips to make Crab Shrimp Queso
- Use small tortillas so each roll is a good finger food size.
- Dry the seafood well before mixing to avoid a watery filling.
- Warm the cream cheese slightly to make the mix smooth.
- Fry in medium heat so the outside crisps and the inside gets hot without burning.
- Try mild queso first, then add hot sauce if you want heat.
variation (if any)
- Bake instead of fry: place rolls on a baking sheet, brush with oil, and bake at 400°F (200°C) until golden.
- Make spicy: add chopped jalapeño or use a spicy queso.
- Add vegetables: mix in finely chopped bell pepper or green onion.
FAQs
Q: Can I make these ahead of time?
A: You can make the filling a day ahead and keep it in the fridge. Roll and fry just before serving for best texture.
Q: Can I freeze the rolled tortillas?
A: Yes. Freeze the rolled, uncooked tortillas on a tray, then move to a freezer bag. Fry from frozen, adding a little extra time.
Q: What can I use instead of Monterey Jack?
A: Cheddar or pepper jack work well. Monterey Jack melts smoothly and is mild, so pick your favorite melty cheese.
Q: Is it safe to use pre-cooked seafood?
A: Yes. Use cooked shrimp and crab and heat fully when frying. Do not use raw seafood in this recipe.
Q: How do I make them less greasy?
A: Use less oil and fry in a nonstick pan, or bake them for a lighter version.
Crab Shrimp Queso
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Pescatarian
Description
A warm, cheesy party snack featuring shrimp and crab, wrapped in crispy tortillas. Perfect for game nights and gatherings.
Ingredients
- 1/2 lb cooked shrimp, finely chopped
- 1/2 lb cooked crab meat, shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup queso dip (mild or spicy)
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 8 small flour tortillas
- 2 tbsp butter or oil (for frying)
Instructions
- Combine shrimp, crab, Monterey Jack, cream cheese, queso, cilantro, garlic powder, and paprika in a bowl for a creamy filling.
- Place 2-3 tbsp of filling in each tortilla, roll tightly, and secure with a toothpick.
- Heat butter or oil in a skillet and fry tortillas until golden and crunchy.
- Remove toothpicks, plate them up, and drizzle warm queso over the top.
- Sprinkle with fresh cilantro and serve immediately.
Notes
For best taste, serve hot with extra queso on the side for dipping. Can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 2 rolls
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
